Fruit Salad

  1. ¼ rockmelon (cantaloupe), peeled and seeds removed
  2. ¼ pineapple, peeled and cored
  3. 1 apple, peeled and cored
  4. 2 bananas, peeled
  5. 1 cup green grapes, washed
  6. 2 passionfruit
  7. natural yogurt, to serve
  • Cut the rockmelon, pineapple, apple and banana into roughly 2-cm pieces.
  • Mix all the fruit in a bowl then serve with fresh, natural yoghurt.
  • Store the fruit salad (without the yogurt) in an airtight container for up to 2 days.

Boiled Eggs

  • There are many written methods for boiling an egg.
  • Gently place room temperature eggs into a saucepan and cover with cold water by at least 5 cm.
  • Bring the water to the boil, then turn down to a barely recognisable simmer for 8–10 minutes for hard-boiled eggs. for the best results, the water should not be boiling. see Hints and tips for soft-boiled eggs.
  • Remove from the water with a slotted spoon and drop into cold or iced water to stop the cooking. Boiled 
  • eggs in the shell will keep in the fridge for 7 days.

Bircher Muesli

  1. 1 cup rolled oats
  2. ½ cup fresh orange juice
  3. ½ cup natural yoghurt
  4. ¼ cup currants or sultanas
  5. ¼ cup chopped dried apricots
  6. pinch of ground nutmeg
  7. large pinch of ground cinnamon
  8. 1 Granny smith apple, grated, to serve
  9. 2 tablespoons natural yoghurt, extra
  10. 1 cup seasonal fresh berries, to serve
  • Combine the oats, juice, yoghurt, currants or sultanas, chopped apricots, nutmeg and cinnamon in a large bowl and stir well. chill overnight.
  • To serve, stir in the grated apple, put into serving bowls and garnish with the extra yoghurt and the berries.

French Toast

  1. 4 eggs
  2. 250 ml milk
  3. 1 teaspoon ground cinnamon
  4. 2 tablespoons caster sugar
  5. 1 teaspoon vanilla essence
  6. 150 g butter
  7. 4 slices of sourdough bread or thickly sliced white bread (french bread stick and Turkish bread will also work)
  • Place the eggs, milk, cinnamon, sugar and vanilla essence in a bowl and whisk.
  • Heat a frying pan or the flat plate of a barbecue (on lowest setting) and melt the butter. soak each slice of bread in the egg mixture until wet through.
  • Place the soaked bread in the pan or on the flat plate and cook until golden brown. turn and cook the other side. It is important to cook on a low–medium setting so the egg mixture cooks and sets, rather than cooking on a higher heat which will burn the outside and leave the inside soggy.
  • Once cooked, transfer to a plate and serve with your choice of toppings—bacon, maple syrup, honeycomb butter, fresh berries, ice-cream or lemon and sugar or simply eat it on its own.

Green Bean Salad with Boiled Lemon, Pecans, and Parmigiano-Reggiano

  • To Make a Green Bean Salad with  Boiled Lemon, Pecans, and  Parmigiano-Reggiano
  • Substitute sugar snap peas, chopped asparagus spears, or broccoli fl  orets for the green beans.
  • Substitute Asiago or Pecorino Romano for the Parmigiano-Reggiano.
  1. 1 large lemon
  2. 11⁄2 pounds green beans, trimmed and cut into 1-inch lengths
  3. 1 tablespoon white wine vinegar
  4. 1⁄2 teaspoon salt
  5. 1⁄2 teaspoon freshly ground black pepper
  6. 6 tablespoons extra virgin olive oil
  7. 1⁄2 cup toasted pecans
  8. 3 ounces Parmigiano-Reggiano, shaved
  • Place the lemon in a small saucepan, cover with water, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until tender when pierced with a fork, about 20 minutes. Drain in a colander set in the sink and cool to room temperature (do not run cool water over the lemon).
  • Cut the lemon in half. Gently scoop out the pulpy insides, placing them in a fi  ne-mesh sieve set over a small bowl. Squeeze the pulp a little to extract some of the juice without letting any of the fi  brous bits through the mesh, then set aside over the bowl to drain. Slice the lemon rind into 1⁄4-inch strips, then chop these strips.
  • Bring a large pot of water to a boil over high heat. Add the beans and cook for 2 minutes. Drain in a colander set in the sink and refresh with cool water until room temperature. Drain well.
  • Discard the lemon pulp. Whisk the vinegar, salt, and pepper into the bowl with the lemon juice in the bowl. Slowly whisk in the olive oil.
  • Place the green beans, chopped lemon rind, pecans, and Parmigiano-Reggiano in a large serving bowl. Add the dressing and toss to coat.

Asian Sugar Snap Salad

  • To Make a Asian Sugar Snap Salad
  • Sugar snaps have a tough vein running along the concave edge. To remove it, hold the stem and zip the thread off the casing.
  1. 2 pounds sugar snap peas, fi  brous stems zipped off
  2. 11⁄2 tablespoons toasted sesame oil
  3. 11⁄2 tablespoons rice vinegar
  4. 1 tablespoon minced peeled fresh ginger
  5. 1 teaspoon soy sauce
  • Bring a large saucepan of water to a boil over high heat. Add the sugar snaps and cook until snap tender, 1 to 2 minutes. Drain in a colander set in the sink, then refresh with cool water until room temperature. Drain well.
  • Whisk the sesame oil, rice vinegar, ginger, and soy sauce in a serving bowl. Add the sugar snaps and toss to serve.

Panzanella Tomato Bread Salad

  •  To Make a Panzanella Tomato Bread Salad
  • Substitute 1⁄2 pound trimmed green beans, blanched, or 1 cup canned chickpeas, drained and rinsed, for the cucumber.
  • Add 1 pound fresh mozzarella, cut into 1-inch cubes, with the bread.
  • Add 2 or 3 chopped anchovy fi  llets with the bread.
  • Add 1 tablespoon chopped oregano leaves or chopped parsley leaves with the bread.
  • Substitute balsamic vinegar for the red wine vinegar.
  • Serve with shaved Parmigiano-Reggiano over the top.
  1. 4 cups cubed day-old baguette, crunchy 
  2. French bread, or any crusty bread (about 1-inch cubes), toasted
  3. 11⁄2 pounds medium tomatoes, cut into eighths
  4. 1 medium cucumber, peeled, cut in half lengthwise, seeded, and diced
  5. 1 small red onion, fi  nely chopped
  6. 1 garlic clove, crushed
  7. 11⁄2 tablespoons red wine vinegar
  8. 1⁄2 teaspoon salt, preferably sea salt
  9. 1⁄2 teaspoon freshly ground black pepper
  10. 1⁄4 cup olive oil, preferably extra virgin olive oil
  • Mix the bread, tomatoes, cucumber, and red onion in a large serving bowl.
  • Whisk the garlic, vinegar, salt, and pepper in a small bowl; whisk in the olive oil.
  • Pour the dressing over the vegetables and bread, toss well, and serve at once.

Tomato Basil Salad

  • To Make a Tomato Basil Salad
  • Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
  • Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup.
  • Substitute 2 tablespoons stemmed thyme for the basil.
  1. 2 pounds medium tomatoes, cut into eighths
  2. 2 tablespoons red wine vinegar
  3. 1 teaspoon salt, preferably kosher salt or coarse sea salt
  4. 1⁄2 teaspoon freshly ground black pepper
  5. 3 tablespoons olive oil, preferably extra virgin olive oil
  6. 1⁄4 cup chopped basil leaves
  • Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
  • Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.

Roasted Radicchio and Shallots

  • To Make a Roasted Radicchio and Shallots
  • Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting. 
  • Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar. 
  • Add 2 teaspoons chopped herbs thyme, rosemary, oregano, and/or parsley, for example with the salt. 
  • For a spikier salad, substitute white wine vinegar for the balsamic vinegar or try lemon juice for a bright spark.
  1. 3 medium shallots, peeled
  2. 5 tablespoons olive oil
  3. 2 medium heads radicchio, outer leaves removed
  4. 2 tablespoons balsamic vinegar
  5. 1⁄4 to 1⁄2 teaspoon salt
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Place the shallots in a large baking dish, pour 2 tablespoons olive oil over them, and toss to coat. Cover with aluminum foil and roast for 30 minutes.
  • Cut the radicchio heads into quarters through the base so the leaves stay intact in the quarters. Rub the remaining 3 tablespoons oil on the radicchio quarters.
  • Uncover the baking dish and add the radicchio. Roast, uncovered, until the radicchio is lightly browned and the shallots are quite soft, about 20 more minutes. Transfer all to a cutting board; let stand for 10 minutes.
  • Roughly chop the radicchio and shallots; scrape them and any residual oil into a large serving bowl. Toss with the balsamic vinegar and salt to serve.

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